Timothy Charles Davis is a longtime Nashvillian. He co-authored, with John T. Edge, Sara Roahen, Sheri Castle and others, The Southern Foodways Alliance Community Cookbook (UGA Press). In 2015, The Hot Chicken Cookbook: The Fiery History and Red-Hot Recipes of Nashville’s Beloved Bird (Spring House Press) was published. In its fourth printing, the book has been reviewed or otherwise mentioned in Time, National Geographic, The New Yorker and Food Republic| and was the subject of a feature on NPR’s Morning Edition. A new book, tentatively titled Cooking With Kindness: A Manual For Mealmaking (Meditations and Exercises for a Meaningful Practice) is under contract with McFarland/Toplight and due in early 2021.

Davis’ partial publication credits include pieces for Salon.com, Mother Jones, First We Feast, Saveur, Christian Science Monitor, Travel + Life, Harp, Gastronomica| and Oxford American. He is a former staff writer and food columnist at Creative Loafing in Charlotte, NC and Weekly Surge/The Sun News in Myrtle Beach, SC. He also contributed as an associate editor to Gravy, the official newsletter of the Oxford, Mississippi-based Southern Foodways Alliance. Davis has been a contributor to a number of area publications, including the East Nashvillian, Nashville Scene, Edible Nashville, Nashville Lifestyles, and NATIVE. In addition to Cumberland University, he has also taught at Nashville State Community College, Lipscomb University and Watkins College of Art, Design + Film.